Without a doubt one of the best parts of the flan, besides the velvety rich texture, is the caramel syrup at the bottom. I love sugar, but my body does not! I've recently rekindled my love affair with agave nectar (organic and raw) and decided to give it a shot in place of the caramel syrup. Agave is already a thick luscious syrup, all I had to do to thicken it up a bit more was place it in the fridge. I hope you find this recipe as satisfying as I did. I highly recommend toasting the coconut before you add it in, it just creates another wonderful layer of flavor in this dessert.
Thursday, July 25, 2013
Tuesday, July 23, 2013
Unfortunately I had trouble getting good pictures of this dish, the above shot was the winner. This was one of those meals where you could eat a giant bowl, and then go back for more. So I recommend making this for a crowd; save yourself from those extra pounds!